Indian (Gujarati and Maharashtrian) · dessert
Sheera (Semolina Halwa) A fragrant, golden semolina halwa enriched with ghee, cardamom, saffron and toasted nuts, traditionally served as a festival sweet and temple prasad in Maharashtra and Gujarat. It is quick to make and comes together in about 25 minutes.
total 25 min
prep 5 min
cook 20 min
servings 4 Keep this recipe Add a copy of Sheera (Semolina Halwa) to your Saucepan library.
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Back to 4 servings 1 cup coarse semolina (rava or suji), fine semolina gives a softer texture 0.67 cup sugar, adjust to taste 0.5 cup ghee, oil works for a vegan version 2.5 cup water, half milk and half water makes it richer 0.5 teaspoon ground cardamom, freshly powdered from green cardamom pods 1 pinch saffron strands, steeped in a little warm milk or water 0.25 cup chopped cashews and almonds, reserve some for garnish 2 tablespoon raisins
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1 Step 1: Heat the ghee in a deep, heavy-bottomed pan over medium heat. Add the semolina, cashews, almonds and raisins, and roast, stirring constantly, for 7 to 8 minutes until the semolina is golden and aromatic and the nuts are lightly toasted. Do not let it brown or burn.2 Step 2: Meanwhile, bring the water (or half water and half milk) to a rolling boil in a separate saucepan. Add the saffron to steep.3 Step 3: Lower the heat under the semolina. Pour the boiling liquid in slowly, a little at a time, stirring constantly so it does not splutter or form lumps.4 Step 4: Cover and cook on low heat for 4 to 5 minutes, stirring once or twice, until the semolina absorbs the liquid and thickens.5 Step 5: Add the sugar, cardamom and saffron liquid, and stir until the sugar dissolves and the mixture is glossy.6 Step 6: Cover and simmer on low for 3 to 5 minutes until the sheera is thick, pulls away from the sides of the pan and is no longer runny.7 Step 7: Remove from the heat and spoon into bowls. Garnish with the reserved slivered nuts and serve warm.getsaucepan.com/r/edf3daef-0e83-55c2-9b30-5e0889934845
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